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Glazed rainbow carrots with rosemary gremolata recipe

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Upgrade your roast lunch sides with this zesty and sweet recipe using vibrant rainbow carrots, finished with a herby, zingy gremolata. Attractive and flavour-packed, this is a real star side that you'll want to make for every Sunday lunch! See method

Serves 6
10 mins to prepare and 15 mins to cook
113 calories / serving
Vegetarian
Gluten-free

Ingredients

40g unsalted butter
1 orange, zested and juiced
2 tbsp maple syrup
450g pack Tesco Finest Rainbow Carrots, halved lengthways
1 lemon, zested and juiced
1 large garlic clove, crushed
15g rosemary, finely chopped
30g pack flat-leaf parsley, finely chopped

1 of your 5-a-day and high in fibre

Each serving contains

Energy
470kj
113kcal 6%
Fat
6g 9%
Saturates
4g 18%
Sugars
10g 11%
Salt
0.2g 4%

of the reference intake
Carbohydrate 12.2g Protein 0.8g Fibre 3.5g

Method

Melt the butter in a large, lidded frying pan over a medium heat. Add the orange juice, maple syrup and a splash of water. Add the carrots, season well and toss to coat. Cover and cook for 15-16 mins until tender but still retaining some bite.
Meanwhile, make a gremolata by combining the lemon zest and half the juice with the orange zest, garlic and chopped herbs; season. 3 When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.
When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.

See more Roast side dishes